Menu Planning and Development:
- Designing seasonal menus that align with lodge themes and guest preferences.
- Ensuring variety and quality in food offerings.
Purchasing and Inventory Management:
- Ordering food, beverages, and supplies while adhering to budget constraints.
- Maintaining optimal stock levels and minimizing waste.
Staff Recruitment and Training:
- Hiring, training, and supervising kitchen and service staff.
- Conducting performance evaluations and providing ongoing training.
Guest Relations:
- Ensuring excellent customer service standards are maintained.
- Handling guest feedback and resolving any issues promptly.
Compliance and Safety:
- Adhering to health, safety, and hygiene regulations.
- Overseeing food preparation practices to ensure compliance with local health codes.
Financial Management:
- Monitoring expenses and budgets, including cost control measures.
- Maximizing revenue through effective pricing and promotion strategies.
Event Coordination:
- Organizing and overseeing events such as weddings, conferences, and private parties.
- Coordinating with other departments to ensure seamless execution.
Quality Control:
- Conducting regular inspections and audits of food and service quality.
- Implementing improvements based on feedback and observations.
Vendor Relations:
- Developing and maintaining relationships with suppliers and vendors.
- Negotiating contracts and agreements to ensure favorable terms.
Forecasting and Reporting:
- Analyzing trends and forecasting future needs.
- Generating reports on financial performance, inventory levels, and guest satisfaction.
Environmental Sustainability:
- Implementing practices to reduce the lodge's environmental footprint.
- Promoting sustainable sourcing and waste reduction initiatives.
Menu Pricing and Cost Analysis:
- Setting menu prices that balance profitability with guest satisfaction.
- Analyzing cost structures and adjusting pricing as needed.